Look out for a similar recipe in Grated Aloo Roti
Ingredients
Part 1 - Outer cover
- Whole Wheat Flour / Multigrain Wheat Flour - 2 cups
- Water - around 3/4 cup (rough estimation only)
- Salt - 1/2 teaspoon
- Flour - dusting
Sprinkle water little by little and knead the dough
Please refer the link "kneading" for better understanding with pictures
Once the dough is ready cover it with a wet cloth and keep it aside for 20-30 minutes
- Potato - 5 (medium sized)
- Green chillies - 3 (finely chopped)
- Turmeric - a pinch
- Cumin/ Jeera powder - 1/4 teaspoon
- Dry mango powder / Aamchur powder - 1/4 teaspoon (or) Lemon juice - 1 teaspoon
- Salt - as needed
- Finely chopped coriander leaves - 1 tablespoon
Mash the peeled aloos/potatoes using a manual masher. Add the remaining ingredients and mix well
- Low fat butter / ghee /Oil - as needed
Method
- Divide the kneaded dough into small sized balls
- Also make medium sized balls(this ball should be little bigger than the atta balls) out of the inner stuffing
- Roll out each and every dough flat using a rolling pin. You may use flour to dust during this process
- Once done place aloo/inner filling in the center
- Carefully close the inner filling with the rolled out atta and pat it onto the surface to remove the extra flour
- Again roll out this aloo stuffed atta balls using a rolling pin. Make sure the stuffing doesn't come out
- Meanwhile heat a tawa and once hot place the rolled out paratha
- After 2 minutes you will notice small bubbles appearing. At this stage flip it over to the other side and put 1/2 teaspoon of oil/ghee/butter and grease it well just on one side
- Allow it to cook well on both the sides
- Take it out carefully and grease with 1/2 teaspoon of butter/ ghee on the other side (purely optional).Alternatively you can grease with more butter / cheese / ghee before serving
- Transfer into a serving plate immediately. Consume it immediately. Store it in a hot pack if you are going to serve later
Lip Smacking Aloo Parathas are ready.Serve it with curd and pickle.It simply goes well with tomato sauce / pudina chutney also
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